Butternut Squash Soup
A warm and comforting butternut squash soup showcasing the natural sweetness of squash, roasted garlic, and shallots. Perfect for beginners.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Blending, Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 large butternut squash (about 3-3.5 lbs), cut in half and seeds removed
- ½ tablespoon olive oil
- 3 garlic cloves, peeled
- 1 shallot, peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme, divided
- 1 teaspoon rubbed sage, divided
- 4 cups bone broth
- ¾ cup small curd cottage cheese
- ⅛ teaspoon cumin
- ¼ teaspoon ground nutmeg
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C). Line a cookie sheet with aluminum foil for easy cleanup.
- Drizzle the cut sides of the butternut squash with ½ tablespoon of olive oil. Sprinkle salt, pepper, ½ teaspoon of thyme, and ½ teaspoon of rubbed sage over the squash. Place the squash face down on the cookie sheet. Add the garlic cloves and shallot to the pan and drizzle them with olive oil as well.
- Bake in the preheated oven for 40-45 minutes, until the squash is tender. Set aside to cool.
- Combine in a large soup pan, 4 cups of bone broth, ⅛ teaspoon of cumin, ¼ teaspoon of nutmeg, 1 teaspoon of salt, ¼ teaspoon of black pepper, ½ teaspoon of dried thyme, ½ teaspoon of rubbed sage, and 1 tablespoon of honey.
- Once cooled, remove the peel from the butternut squash and cut it into cubes. Add the roasted squash, garlic, and shallot to the soup pan. Bring to a simmer and cook for 10 minutes.
- Remove the pan from heat. Add the cottage cheese and blend the soup with an immersion blender until smooth.
Notes
Substitute bone broth with vegetable broth for a vegetarian version. For a creamier texture, consider using heavy cream instead of cottage cheese.